Moroccan Chicken Thighs with Chickpeas and Raisins
Savor the bold and aromatic flavors of Moroccan cuisine with this tantalizing recipe for Moroccan Chicken Thighs with Chickpeas and Raisins. Juicy, golden-seared chicken thighs are simmered in a fragrant blend of cumin, cinnamon, turmeric, and paprika, creating a richly spiced sauce that perfectly balances savory and sweet notes. The addition of tender chickpeas, plump golden raisins, and a touch of honey lends a delightful texture and natural sweetness, while diced tomatoes and chicken broth form a comforting, flavorful base. Finished with a sprinkle of fresh cilantro and a squeeze of bright lemon juice, this one-pot wonder is perfect served over fluffy couscous, steamed rice, or with warm crusty bread. Ready in under an hour, it's an easy yet exotic dish that's sure to impress your taste buds and dinner guests alike!
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper (optional)
- 1.5 cups chicken broth
- 1 15-ounce can canned chickpeas, drained and rinsed
- 0.5 cups golden raisins
- 1 14-ounce can diced tomatoes
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lemon wedges (for serving)
Instructions
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic, ground cumin, ground cinnamon, ground turmeric, paprika, and cayenne pepper (if using). Stir and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pan to deglaze and release any brown bits. Add the canned diced tomatoes, chickpeas, golden raisins, honey, salt, and black pepper. Stir to combine.
Return the chicken thighs to the pan, nestling them into the mixture. Bring the liquid to a simmer, then reduce the heat to low and cover the pan with a lid.
Cook for 25-30 minutes, occasionally spooning the sauce over the chicken, until the chicken is cooked through and tender (internal temperature should reach 165°F/74°C).
Remove the lid and simmer for an additional 5 minutes to thicken the sauce slightly, if needed.
Garnish with freshly chopped cilantro and serve with lemon wedges on the side. This dish pairs wonderfully with couscous, rice, or warm bread.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 24.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
